Chinese-style Pork and Mushrooms
Ingredients
- 600 gPork tenderloin (thinly sliced)
- 200 gshiitake mushroom (sliced)
- 20 gwood ear mushroom (dried, rehydrated)
- 1 tbspCorn starch
- 4 tbspsoy sauce
- 2 tbsprice wine
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced diagonally)
- 3 tbspPeanut oil
- 1 tspSesame oil
- 20 gFresh ginger (peeled and finely minced)
Method
Tender, glossy pork strips coated in a rich brown sauce that perfectly clings to the mushrooms. The aroma of toasted sesame oil and ginger hits you immediately.
- 1
Slice the pork tenderloin into thin 3 mm strips. In a bowl, mix the meat with 1 tbsp of soy sauce and cornstarch to 'dredge' the pork; this will protect the meat and create a silky mouthfeel.
- 2
Rehydrate the black mushrooms in hot water. Slice the shiitakes, mince the garlic and the fresh ginger. Cut the green onion into 2 cm diagonals, separating the white from the green parts.
- 3
Heat the peanut oil in a wok or large skillet until it lightly smokes. Sear the pork over high heat until well browned but still tender. Remove and set aside.
- 4
In the same pan, add the garlic, fresh ginger, ground ginger, and the white part of the onion. Add all the mushrooms. Sauté vigorously until tender and their juices have evaporated.
- 5
Return the pork to the pan. Deglaze with rice wine, add the remaining soy sauce and a splash of water. The sauce should reduce and thicken until translucent and coating the meat. Finish with sesame oil and the green part of the onion.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the wok: if you have too much meat, sear it in two batches to keep the heat high and prevent it from boiling in its own juices.
- The sauce is ready when it coats the back of a spoon and has a deep shine.
How long does this dish keep?
Keep for up to 3 days in the fridge in an airtight container. Reheat gently in a wok with a splash of water.
